Blackened Fish Tacos
These Blackened Fish Tacos are packed with bold, smoky flavor from seasoned, seared white fish and topped with a zesty chipotle-lime sauce. The combination of crunchy cabbage, creamy toppings, and warm tortillas makes this dish a crowd-pleaser that's perfect for taco night or casual entertaining.
Servings: 6
Calories: 533kcal
Ingredients
For the Taco Sauce:
- ½ lime juiced
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic salt
- 1 chipotle pepper in adobo sauce chopped
- ½ cup fresh cilantro chopped
- For the Blackened Fish:
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup 1 stick unsalted butter, melted
- 2 lbs white fish such as tilapia, cod, or mahi-mahi, cut into 1-inch thick fillets
- 3 tablespoons olive oil
For Serving:
- Corn tortillas warmed (or flour tortillas, if preferred)
- Shredded purple cabbage
- Fresh cilantro lightly chopped
- Cotija cheese crumbled
- Lime wedges
Instructions
Make the Taco Sauce:
- In a food processor or blender, combine the lime juice, sour cream, mayonnaise, garlic salt, chipotle pepper, and chopped cilantro.
- Blend until smooth. Taste and adjust seasoning if needed.
- Refrigerate until ready to use.
Prepare the Blackening Seasoning:
- In a bowl, mix garlic powder, paprika, onion powder, cayenne, thyme, basil, oregano, salt, and black pepper until well combined.
Season the Fish:
- Pour the melted butter into a shallow bowl. Dip each fish fillet into the butter, coating all sides.
- Place the fillets on a plate and sprinkle generously with the blackening seasoning on both sides.
Cook the Fish:
- Heat olive oil in a cast iron skillet over medium-high heat.
- Sear the seasoned fish for about 2 minutes per side, or until cooked through and flaky.
- Transfer the cooked fish to a paper towel-lined plate. Repeat with remaining fish, adding more oil as needed.
Assemble the Tacos:
- Warm the tortillas and fill each with a bit of shredded cabbage, a piece of blackened fish, chopped cilantro, and crumbled Cotija cheese.
- Drizzle with the chipotle-lime sauce and serve immediately with lime wedges on the side.
Notes
Store leftover fish in an airtight container in the fridge for up to 2 days.
Taco sauce can be refrigerated in a sealed container for up to 1 week.
Reheat fish gently in a covered skillet over low heat to avoid drying it out.